CARAMEL BOURBON VANILLA SAUCE
I wanted to make a couple of handmade gift items for the holidays and ran across this recipe on the Martha Stewart website. Thought it sounded good, so gave it a try. You can find cute jars of different sizes and shapes that make this a cute gift, or you can just make a batch for yourself!
Provided by Traci Coleman
Categories Other Sauces
Time 25m
Number Of Ingredients 8
Steps:
- 1. Combine sugar and water in large heavy sauce pan (I used my dutch oven) over medium heat. Cook until the mixture turns dark amber in color; avoid stirring, but instead swirl the pan occasionally while cooking. Takes about 20 minutes.
- 2. While the sugar is browning, get your other ingredients measured and ready. Once the sugar mixture is darkened, reduce the heat to low. SLOWLY add the cream, stirring constantly with a wooden spoon (it will bubble furiously; just keep drizzling in the cream and stirring). Remove from heat and add vanilla, lemon juice, butter and bourbon. Stir well to combine.
- 3. Place in storage container, cover and refrigerate. Keep in refrigerator for up to 1 week. Bring sauce to room temperature or warm over low heat before using.
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